Directions:
Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on.
Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes.

After you have preheated your Dutch Oven put the rib side down or if you have cut the ribs off put those down and put the rest of the meat on top of that. Put your lid on and go to cooking.
After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast.

DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH.

When your meat thermometer reads 160 degrees F = medium done Prime Rib. Or as Colleen says when you smell it take it out for medium done.